You’d be surprised how many variations there are on pretty, purple beans! I’ve seen a lot and I wasn’t so excited about Lila until I discovered in Morelos they are called “Frijol Apetito”. Nice, isn’t it? Then I cooked and ate them. They were fantastic. Somewhat in the Flor de Mayo family of flavor, they were juicy and velvety and everything you might want in a bean. I just flipped for them.
The beans are from the south side of the Popocatepetl Volcano (which is active, by the way) through Huajuapan, mostly in a dry, arid semi-desert terrain at a high altitude.

Like Flor de Mayo, I have suspicion that Lila beans won’t age well. You’ll want to cook them within six to eight months of receiving them. I think they are the type of bean that screams for pork but my first attempt at cooking them was with olive oil, onions, garlic and a bay leaf in plain water and I was quite smitten.

The beans would shine in soups, stews, refrieds and with most any kind of pork dish.

THE RANCHO GORDO-XOXOC PROJECT
These beans are the results of our two companies working together to help small farmers continue to grow their indigenous beans in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.

These rare beans are grown using centuries-old methods and may contain small pebbles or other natural debris. Please clean them thoroughly before cooking!

Product of Mexico. These regional beans were grown by small farmers in the state of Hidalgo under the supervision of the Rancho Gordo-Xoxox Project.